Classic Pumpkin Soup

Online Recipe Book by Jade Mottley

Serves: 6

Prep: 10 mins

Cook: 20 mins

Nutrition per serving:

178 kcals 5g Fats

30g Carbs 5g Protein

  • Gluten Free

  • Vegetarian

  • Meal Prep / Freezer Friendly


  • 1 tbsp. coconut oil

  • 1 onion, chopped

  • 1 tsp. dried sage

  • 2 carrots, chopped

  • 1.7 lbs. (800g) pumpkin, peeled, cubes

  • 2 ½ cup (625ml) vegetable stock

  • 2 tbsp. honey

  • 1 cup (250ml) almond milk

  • feta cheese, to garnish (optional)

  • pumpkin seeds, to garnish (optional)


  1. In a medium pan, heat up the oil over medium heat

  2. Add in the onion and cook for around 5 minutes, until softened

  3. Add the dried sage and cook for another 1 minute, until aroma is released

  4. Next add the carrots, pumpkin, stock, honey and season with salt

  5. Bring to a boil and reduce the heat

  6. Simmer for about 15 minutes, or until carrots and squash are tender

  7. Finally, add in the milk and blend with a hand blender until smooth and creamy

  8. Serve hot or store in a sealed container in the fridge for up to 5 days, or in the freezer for up to 3 months

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© 2019 by Jade Mottley.